Caramel Apple Walnut Pie

It‘s pies, pies and more pies at Eckert’s this week!! We have begun our round-the-clock shifts for our annual baking for QuickTrip convenient stores, pie fundraisers sales and Thanksgiving pie pickups. The sweet aroma of pie baking is permeating every nook and cranny at Eckert’s Country Store, I think even the commuters on Highway 15 can catch a whiff of our pies as they drive by!

This is the time of year I literally have sweet dreams about the nearly 10,000 pies we will be preparing at Eckert’s. Even in my subconscious state I am thinking about making, baking and boxing pies. Last night I dreamt about a Caramel Apple Walnut Pie and so here it is! This sticky sweet version of a classic apple pie will impress every guest at your Thanksgiving gathering.  

As always I am using Eckert’s frozen pie shells as my base. We still have some homegrown Eckert’s apples in the Country Store and I chose Granny Smith because the tartness will complement the sweetness of the caramel (other varieties­ of tart apples can be substituted).­

This week on Show Me St. Louis, I demonstrated how easy it is to assemble this delicious pie. I hope you will give it a try soon….. and don’t forget to add a heaping scoop of Eckert’s Frozen Custard!

With the Thanksgiving holiday around the corner, I want to take the opportunity to thank you for reading the Eckert Family Blog. Our family is grateful for you and your interest in feeding your families with fresh and local ingredients. We wish you and yours a wonderful Thanksgiving!

Eat well this holiday season,

Angie

Caramel Apple Walnut Pie

2 unbaked Eckert’s 9 ½-inch frozen pie crusts, defrosted (Reserve 1 empty aluminum pie pan to cover baking pan after 30 minutes).
1 jar (12 ¼ -ounce) Stonewall Kitchen Sea Salt Caramel Sauce, divided (or other similar brand)
2 Tbs. all-purpose flour
8 cups baking apples, peeled, cored, sliced ¼-inch (6 to 8 medium)
½ cup packed brown sugar
2 Tbs. all-purpose flour
1 ½ tsp. ground cinnamon
1/3 cup chopped walnuts
1 tsp. milk, divided
1 tsp. granulated sugar
8 scoops Eckert’s frozen vanilla custard

Preheat oven to 400-degrees. Line a rimmed baking sheet with parchment paper. Set aside.

In a 2-cup mixing bowl, mix ½ cup caramel sauce topping with 2 tablespoons flour. Spread evenly over uncooked bottom pie crust. Set pie crust aside.

In a large 4-quart bowl, mix apples, brown sugar, 2 tablespoons flour and cinnamon. Spoon apple mixture over caramel covered bottom pie crust. Sprinkle with walnuts. Set aside.

On a lightly floured surface gently roll top pie crust to about 10 inches in diameter. Cut 4 to 5 slits in top crust to allow steam to escape.   Brush edges of the bottom crust with ¼-teaspoon milk.

Place top crust over apples. Flute edges. Brush top crust with remaining milk. Sprinkle with granulated sugar.

Bake 60 to 70 minutes or until apples are tender and crust is golden brown. (After 30 minutes of bake time, cover the entire pie with the empty reserved aluminum pan to prevent overbrowning). Cool 2 hours before serving.

In a 1-cup microwave proof measuring cup, microwave remaining ½-cup caramel topping on medium about 30 to 45 seconds. Stir. Add additional 10 to 20 seconds until warm.

Cut slices of pie and top with  Eckert’s Frozen Custard. Drizzle the remaining Caramel Topping over custard.

Serves 8.